Barbequed butterflied lamb

On Australia Day this Saturday fire up the barbie, suit up in your favourite apron and action this Greek inspired barbequed lamb. Pour a glass or two of 2010 Dookie Hills Viognier and turn the Triple J Hottest 100 volume to loud for maximum enjoyment.

Marinade: 4 cloves garlic, peeled 2 large red chillies, deseeded 1/3 cup lemon juice 1/4 cup extra virgin olive oil 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh rosemary 1/2 teaspoon salt 1/2 teaspoon ground black pepper Seasoning: 1 teaspoon paprika 1 teaspoon dried leaf oregano 1 teaspoon dried thyme 1/4 teaspoon cayenne pepper Sea salt and ground pepper to taste

Olive oil 2kg leg of lamb, boned and butterflied

1. Combine garlic, chillies, lemon juice, olive oil, oregano, rosemary, salt and pepper in a food processor and whiz until well combined. Spread mixture over both sides of lamb, place in a shallow dish, cover and refrigerate overnight.

2. Remove from the refrigerator and allow to come to room temperature at least 30 to 45 minutes prior to cooking. Combine paprika, oregano, thyme, cayenne pepper, salt and pepper in a small bowl. Brush seasoning over all sides of the lamb.

3. Brush barbecue grill lightly with olive oil and preheat to medium hot. Place lamb skin side down, for 15 minutes for medium rare, a few minutes more for medium. Turn and cook for a further 15 minutes or until cooked as desired. Remove, cover with foil and rest for 10 minutes.

4. Slice lamb and serve with pita bread, Greek salad and Tzatziki sauce.